Ingredients
1000 g (about 2.2 lbs) sea bass, 6 shiitake mushrooms, 3 slices ham, 150 g (about 5 oz) bamboo shoot slices.
Seasonings
20 g ginger (sliced), 8 g salt, 25 g cooking wine, 2 g each white pepper and MSG (or omit), 15 g each scallion sections and sesame oil, 10 g cornstarch.
Instructions
1. Soak the shiitake mushrooms until soft, then cut each in half to make 12 slices; cut off the head and tail of the sea bass, split the middle section open from the back into two large fillets, then slice each fillet diagonally into 6 small pieces, and marinate with salt, wine, white pepper, and MSG.
2. Arrange the fish head and tail at opposite ends of a plate. Take one slice each of fish, shiitake mushroom, ham, and bamboo shoot to form a group; make 12 groups in total. Arrange them neatly, then steam for 8 minutes. Prepare a sauce by thickening water with salt, MSG, sesame oil, and cornstarch, then pour it over the steamed fish before serving.